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Ingredients
100g unsalted butter
80g golden caster sugar
80g light brown soft sugar
2 tbsp white miso paste
1 British Blacktail Free Range Egg
40g golden syrup
200g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp fine salt
100g dairy toffees, chopped into small chunks
Method
Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.
Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.
Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.
Nutritional
Typical values per item when made using specific products in recipe
Energy
572kJ/ 138kcals
Fat
5.4g
Saturated Fat
3.2g
Carbohydrates
20.5g
Sugars
11.3g
Fibre
0.4g
Protein
1.7g
Salt
0.32g
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